Crispy, golden cornmeal batter wrapped around a juicy hot dog. Fast, fun, and totally fairground-worthy at home.
By Matt Campbell
Corn dogs are pure snack joy. A hot dog on a stick, dipped in a lightly sweet cornmeal batter, then fried until the outside turns crisp with those little craggy edges that shatter when you bite in.
This traditional corn dog recipe keeps the ingredients simple and the instructions clear, with a few small tricks that make the difference between sad, slippery batter and the kind of corn dog you proudly hold up like a trophy. You bring the pot of oil. The batter will do the rest.
Corn dogs are at their absolute best fresh, but leftovers can still be really solid if you re-crisp them properly.
Usually it is one of three things: the hot dogs are wet, the batter is too thin, or the oil is not hot enough. Pat the hot dogs dry, dust with flour, and aim for a batter that is thick like pancake batter. It should coat the hot dog and not immediately run off. Fry at 350°F.
Quick fixes: If the batter is runny, whisk in 1 tablespoon flour at a time. If it is so thick you cannot dip, add 1 tablespoon milk at a time.
Cornmeal is the whole point of the classic flavor and texture. If you go all flour, you get more of a fried pancake vibe. Still tasty, just not traditional.
Use a neutral, high smoke point oil like canola, vegetable, peanut, or avocado oil. Save olive oil for salad dressing.
You can mix the dry ingredients ahead. Once you add the wet ingredients, use the batter within about 30 minutes for the best lift. If it thickens as it sits, add a splash of milk and whisk.
A thermometer is best. If you do not have one, drop a tiny bit of batter into the oil. It should sizzle immediately and float, then slowly turn golden. If it browns too fast, your oil is too hot. If it sinks and barely bubbles, it is too cool.
The first time I tried making corn dogs at home, I learned two things fast. One, this is not a “wear your favorite shirt” activity. Two, the moment you nail that first golden, crunchy one, you feel like you just unlocked a secret level of comfort food. Now I treat corn dogs like a mini kitchen party: heat the oil, line up the sticks, pick a dipping sauce, and let the batter do its thing. Perfection is optional. Crunch is not.
For serving: ketchup, mustard, mayo, or a quick honey mustard.
Heat the oil. Add oil to a heavy pot until it is 2 to 3 inches deep (do not fill the pot more than halfway). Heat to 350°F. Set a wire rack over a sheet pan for draining.
Safety note: Keep the handle turned in, watch the temperature, and keep kids and pets away from the stove while frying.
Skewer and dry the hot dogs. Insert sticks into hot dogs about 2/3 of the way (deep enough to feel stable). Pat the hot dogs very dry with paper towels. This matters.
Dust for grip. Lightly coat the hot dogs with 2 to 3 tablespoons flour. Tap off excess. This is the batter’s best friend.
Mix dry ingredients. In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
Mix wet ingredients. In a small bowl, whisk egg, milk, honey (if using), and mustard (if using).
Make the batter. Pour wet into dry and whisk just until smooth. The batter should be thick like pancake batter. It should coat a spoon and fall off in a slow ribbon.
If it seems too thick to dip, add 1 tablespoon milk at a time. If it seems thin and slides off, whisk in 1 tablespoon flour at a time.
Set up for clean dipping. Pour batter into a tall glass or jar. This makes dipping easier and uses less batter waste.
Dip and fry. Dip each hot dog, coating fully. Let excess drip for 2 seconds, then carefully lower into the oil. Fry 2 to 3 at a time, turning as needed, until deep golden brown, about 2 to 3 minutes per batch.
Timing note: Total frying time for all 8 is usually 8 to 12 minutes, depending on batch size and how steady your oil temp stays.
Drain and serve. Transfer to the wire rack. Rest 2 minutes so the coating sets, then serve hot with your favorite sauces.
Doneness check: The coating should be deep golden and the hot dog should be heated through. For extra certainty, reheat leftovers or underdone centers to 165°F.
